Tonight, we had a meal that we eat at least once a week around these parts... pasta puttanesca. If sugo de puttanesca is the sauce of whores, then we proudly raise our hands and admit to being big ol' pasta-loving hookers. (I'm sorry, who can resist? The jokes write themselves!) Unfortunately, it being dark and all, I couldn't capture a good photo- that's where this picture from back in the summer comes in.
This sauce is so robust and full of flavor, that absolutely nothing is lost by leaving out the traditional anchovies.
I won't give an exact recipe, because everyone has their own preferences, but to make pasta alla puttanesca, make sure not to leave out:
- oil-cured black olives
- tomatoes - diced, crushed, fresh, canned, just make sure to use the tangiest, highest-quality tomatoes you can find!
- extra virgin olive oil
- red pepper flakes
- balsamic vinegar (just a tiny bit to deglaze the onions and garlic)
- pinch of basil, pinch of oregano
- heat your oil, add your herbs
- add your onions and garlic, sauté for a while
- add chopped olives and capers
- deglaze with the balsamic vinegar
- add your tomatoes, stir to combine, and then let the sauce simmer on low heat until it's a bit thickened and has taken on a dark rich color
- toss with pasta, and serve.
- buon appetito!